A stack of chocolate chip shortbread cookies pairs with a mug of hot cocoa for a cozy winter snack.
Photo by Iuliia Nedrygailova
Makes 2 dozen
1¾ cups all-purpose flour, plus more for rolling out dough
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup unsalted butter, room temperature
½ cup sugar
¾ cup mini semisweet chocolate chips
½ cup chopped walnuts or pecans
In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer, cream butter and sugar until pale yellow. Reduce speed and gradually add in flour mixture. Fold in chocolate chips and nuts.
Sprinkle flour on a clean work surface. Turn out the dough onto the surface and form a 12-inch log. Roll in plastic wrap and chill in refrigerator for at least 2 hours until firm.
Preheat oven to 350 F. Prepare two baking sheets with parchment paper. Remove plastic from cookie dough and, using a serrated knife, slice the dough in ¼-inch to ½-inch rounds. Place on lined baking sheets 1-inch apart. Bake 12–14 minutes until golden brown. Cool on baking sheet for 10 minutes and transfer to wire racks to cool completely.
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TIPS AND TECHNIQUES
Alternate way to shape kolachkes. Cut out cookies using a 3-inch square cutter. Spoon 1 teaspoon jam in the middle. Fold two of the opposite ends and pinch together. Continue with cooking directions.
Chocolate chips in recipe. Mini chocolate chips rather than regular chocolate chips in a cookie recipe make the dough easier to slice. If using regular chips and the dough and cookies fall apart, just press it back together.
Slicing cold cookie dough. If cookie dough is too cold to slice, let it sit for a few minutes to warm up.
Storing cookies. In general, cookies will last for 1 week at room temperature, 10 days in the refrigerator and 3 months in the freezer.
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